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Pan-Seared Balsamic Glazed Salmon

Pan-Seared Balsamic Glazed Salmon

Felesha Bell
This decadent Pan-Seared Balsamic Glazed Salmon is full of flavor and on the table in less than 30 minutes.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Easy
Servings 4


  • Balsamic Glaze
  • ½ c. balsamic vinegar
  • ¼ c. white wine such as a Chardonnay
  • 2 T. honey
  • 1 T. Dijon mustard
  • 1 garlic clove minced
  • Chopped chives garnish
  • 4 6 oz wild salmon fillets, skin removed
  • Kosher salt
  • Black pepper
  • Grapeseed oil for pan searing
  • Sauteed Spinach
  • 16 oz baby spinach
  • 1 T. extra virgin olive oil
  • 3 garlic cloves minced
  • 2 T. butter
  • Kosher salt
  • Black pepper


  • Make Balsamic Glaze - Combine vinegar, white wine, honey, garlic and Dijon mustard in a small saucepan and bring to a boil.
  • Reduce the heat and simmer until thickened, about 15 minutes.
  • Make the spinach - In a large skillet, heat the olive oil and saute the garlic over medium heat for about 1 minute, until it's fragrant.
  • Add the spinach, salt, and pepper to the skillet, toss it with the garlic and oil.
  • Toss until the spinach is wilted. Add butter and kosher salt. Keep warm.
  • Heat a large stainless steel pan on medium to high heat.
  • Make sure that each fillet is completely dry before seasoning all the pieces with salt and pepper. Be sure to season on both sides.
  • Now that your pan is hot, coat the bottom with grapeseed oil.
  • In batches, cook the salmon 2-3 minutes on the first side depending on the thickness of your fillets. Do not move the salmon around. Salmon should now be opaque half way through.
  • Flip the salmon over to brown the other side for about 2 minutes. Once the salmon has reached 140 degrees, it's done. Be sure not to overcook.
  • Plate the spinach then salmon and glaze it with the balsamic glaze. Garnish with the chives. Say Grace and enjoy!
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